JP2007006861A - New compound sauce and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide new compound sauce having a beautiful appearance and capable of tasting both of the eat taste and eat feeling of white sauce and the eat taste and eat feeling of mass because of e.g. containing the solid or semi-solid mass of red colored sauce in white sauce showing a liquid state at a normal temperature and even on heating, maintaining the shape of the aggregates, and a method for producing the same. <P>SOLUTION: This compound sauce has at least one sauce mass 4 of having a the same or different compositions as or from the composition of the sauces 3 and being solid or semi-solid form mixed in a visible state in the sauces 3 showing the liquid state at room temperature, and even if heating the whole compounded sauce for heat treatment or eating, the mass 4 can maintain the substantially solid or semi-solid state form in the sauces 3 showing the liquid state. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a novel composite sauce and a method for producing the same. More specifically, for example, a solid or semi-solid aggregate of red sauces is contained in a white sauce that is liquid, and sterilization treatment, etc. Even if it is heat-treated for heating or heated for eating, this aggregate is maintained without being dispersed, so it looks beautiful, and when eaten, the taste and texture of white sauce and the taste of the aggregate The present invention relates to a new composite sauce that can taste both textures and a method for easily and economically producing such a new composite sauce.

Various sauces such as white sauce, bechamel sauce, cream sauce, potage sauce, and other sauces such as pasta sauce, curry, hayashi, stew and soup are known. For example, white sauce is generally prepared by roasting flour with butter or margarine, adding warmed milk to it, gradually increasing the roux, and seasoning such as salt and white pepper to adjust the taste. -It is prepared by adding spices (see, for example, Patent Documents 1 to 3).
In addition, white sauces to which ingredients such as colored spices and colored vegetables that have been blanched are added have been proposed (see Patent Document 4).
Japanese Patent Laid-Open No. 11-225713 JP 2000-157228 A JP 2000-316534 A JP 2004-275045 A

  However, in the case of conventional sauces, the ingredients added to the liquid sauces are ingredients such as solid spices, vegetables, and potatoes.

The first object of the present invention is, for example, that one or more aggregates of red sauces having a solid or semi-solid form at room temperature are contained in a white sauce that is liquid at room temperature, or the white sauce Contains one or more aggregates of sauces with higher viscosity at room temperature and lower fluidity, and microwave heating to eat even if heated for heat treatment such as sterilization Even if heated by a method such as microwave oven heating or hot water bath heating, these aggregates do not disperse and remain in an aggregated state, so they look beautiful, and when eaten, the delicious taste and texture of white sauce It is to provide a new composite source that can taste both the delicious taste and texture of the assembly,
A second object of the present invention is to provide a method for economically and easily producing such novel composite sources.

The novel composite source according to claim 1 of the present invention for solving the above-mentioned problem is a solid at room temperature having the same composition as or different from the above-mentioned sources in the sources that are liquid at room temperature. Or a composite source in which one or more aggregates of semi-solid sources are mixed in a visible state,
The aggregate can maintain a substantially solid or semi-solid form among the sauces exhibiting a liquid state even when the entire composite source is heated for heat treatment or eating.

The novel composite source according to claim 2 of the present invention has a viscosity higher than that of the sauces at room temperature having the same composition as or different from the sauces in the sources that are liquid at room temperature. A composite source in which one or more aggregates of low-fluidity sources are visibly mixed,
Even if the entire composite source is heated for heat treatment or eating, the aggregate is not dispersed in the sauces exhibiting a liquid state, and the aggregated state can be maintained substantially.

  The novel composite source according to claim 3 of the present invention is characterized in that, in the novel composite source according to claim 1 or 2, the aggregates that are liquid at room temperature and the aggregate have different colors. .

  The novel composite source according to claim 4 of the present invention is the novel composite source according to any one of claims 1 to 3, wherein the aggregate includes a predetermined amount of an edible thickening substance.

  The novel composite sauce according to claim 5 of the present invention is the novel composite sauce according to claim 4, wherein the edible thickening substance is wheat flour, starch, modified starch, alginic acid, sodium alginate, ammonium alginate, calcium alginate. Gum arabic, xanthan gum, carrageenan and their cationic derivatives, agar, plant gum, pectic, mannan, curdlan, gum arabic, pullulan, chitin, guar gum, pectin, tara gum, locust bin gum, tamarind seed gum, collagen , At least one selected from the group consisting of gelatin.

  The novel composite sauce according to claim 6 of the present invention is the novel composite sauce according to any one of claims 1 to 5, wherein the novel composite sauce is subjected to a retort sterilization treatment and hermetically packaged.

  The novel composite source according to claim 7 of the present invention is the novel composite source according to any one of claims 1 to 5, wherein the novel composite source is manufactured under aseptic environment and sealed and packaged as necessary. It is distributed and sold.

Invention of Claim 8 of this invention is manufactured by the process containing following (1)-(5), It is a manufacturing method of the novel composite source characterized by the above-mentioned.
(1) Prepare sauces that are liquid at room temperature.
(2) It is an aggregate having a desired shape that has the same composition as the sauces described above or a predetermined amount of an edible thickening substance added to a sauce having a different composition, heated and mixed, and then cooled in a mold. Then, an aggregate that can maintain a substantially solid or semi-solid form even when heated is prepared.
(3) One or more aggregates prepared in step (2) are added to the sauces prepared in step (1).
(4) After a predetermined amount of the sauce added with one or more aggregates in step (3) is sealed and packaged in a predetermined container, a retort sterilization treatment is performed.
(5) Distribute and sell manufactured products at room temperature.

Invention of Claim 9 of this invention is manufactured by the process containing following (1)-(5), It is a manufacturing method of the novel composite source characterized by the above-mentioned.
(1) Prepare sauces that are liquid at room temperature.
(2) Aggregates having a desired shape obtained by adding a predetermined amount of an edible thickening substance to the sauces having the same composition as or different from the sauces, heating and mixing them, cooling them in a mold, and freezing. Thus, an assembly is prepared that can maintain a substantially solid or semi-solid form even when heated.
(3) Add one or more frozen aggregates prepared in step (2) to the sauces prepared in step (1).
(4) After a predetermined amount of the sauce added with one or more aggregates frozen in step (3) is sealed and packaged in a predetermined container, a retort sterilization treatment is performed.
(5) Distribute and sell manufactured products at room temperature.

Invention of Claim 10 of this invention is manufactured by the process containing following (1)-(5), It is a manufacturing method of the novel composite source characterized by the above-mentioned.
(1) Prepare sauces that are liquid at room temperature.
(2) A predetermined amount of an edible thickener is added to a sauce having the same composition as or different from that of the sauces, and heated and mixed, and the sauce has a higher viscosity than the sauces at room temperature and a low fluidity. Then, an aggregate having a desired shape, which is cooled in a mold in an aseptic environment if necessary, and which can maintain a substantially aggregated state without being dispersed even when heated is prepared.
(3) One or more aggregates prepared in step (2) are added to the sauces prepared in step (1) in a sterile environment as necessary.
(4) The sauce to which one or more aggregates have been added in step (3) is sealed and packaged in a predetermined container in a sterile environment as necessary, and then heat-treated.
(5) Distribute and sell manufactured products in the chilled temperature range.

Invention of Claim 11 of this invention is manufactured by the process containing following (1)-(5), It is a manufacturing method of the novel composite source characterized by the above-mentioned.
(1) Prepare sauces that are liquid at room temperature.
(2) A predetermined amount of an edible thickener is added to a sauce having the same composition as or different from that of the sauces, and heated and mixed, and the sauce has a higher viscosity than the sauces at room temperature and a low fluidity. An assembly having a desired shape that is frozen in a mold after being placed in a mold in an aseptic environment if necessary, and that can maintain a substantially aggregated state without being dispersed even when heated. Prepare.
(3) One or more aggregates prepared in step (2) are added to the sauces prepared in step (1) in a sterile environment as necessary.
(4) The sauce to which one or more aggregates have been added in step (3) is sealed and packaged in a predetermined container in a sterile environment as necessary, and then heat-treated.
(5) Distribute and sell manufactured products in the chilled temperature range.

The novel composite sauce according to claim 1 of the present invention is a solid or semi-solid source having a composition that is the same as or different from that of the source in a source that is liquid at room temperature. A composite source in which one or more aggregates of
Even if the entire composite source is heated for heat treatment or eating, the aggregate can maintain a substantially solid or semi-solid form in the sauces exhibiting a liquid state,
For example, in a white sauce that is liquid at room temperature, one or more aggregates of red sauces having a solid or semi-solid form at room temperature are contained, and heated for heat treatment such as sterilization treatment. However, even if the food is heated by a method such as microwave oven heating, microwave oven heating, or water bath heating, these aggregates are maintained in a substantially solid or semi-solid form, so that the appearance is beautiful. When eaten, there is a remarkable effect that both the delicious taste and texture of white sauce and the delicious taste and texture of the aggregate can be tasted.

The novel composite source according to claim 2 of the present invention has a viscosity higher than that of the sauces at room temperature having the same composition as or different from the sauces in the sources that are liquid at room temperature. A composite source in which one or more aggregates of low-fluidity sources are visibly mixed,
Even when the entire composite source is heated for heat treatment or eating, the aggregate is not dispersed in the sauces exhibiting a liquid state, and the aggregated state can be maintained substantially,
For example, a white sauce that is liquid at room temperature contains one or more aggregates of red sources that have a higher viscosity than the sauces at room temperature and have low fluidity. Even if heated for heating, or heated by a method such as microwave oven heating, microwave oven heating or hot water bath heating to eat, these aggregates do not disperse and remain in a substantially aggregated state. When you eat it, you can enjoy both the delicious taste and texture of white sauce and the delicious taste and texture of the aggregate.

The novel composite source according to claim 3 of the present invention is characterized in that, in the novel composite source according to claim 1 or 2, the aggregates that are liquid at room temperature and the aggregate have different colors. Is,
For example, solid or semi-solid aggregates of red sauces are contained in white sauce that is liquid at room temperature, and even if heated for heat treatment such as sterilization treatment, microwave heating to eat Even if heated by a method such as microwave oven heating or hot water bath heating, the aggregate is maintained in a substantially solid or semi-solid form, so the white aggregate contains a red aggregate. It is beautiful, and when eaten, it is possible to enjoy both the taste and texture of white sauce and the texture and texture of the aggregate.

  The novel composite source according to claim 4 of the present invention is the novel composite source according to any one of claims 1 to 3, wherein the aggregate includes a predetermined amount of an edible thickening substance. Even if it is heated for heat treatment such as sterilization treatment or heated by a method such as microwave oven heating, microwave oven heating, or hot water bath heating, the shape of the aggregate is reliably maintained. Has an effect.

The novel composite sauce according to claim 5 of the present invention is the novel composite sauce according to claim 4, wherein the edible thickening substance is wheat flour, starch, modified starch, alginic acid, sodium alginate, ammonium alginate, calcium alginate. Gum arabic, xanthan gum, carrageenan, and their cationic derivatives, agar, plant gum, pectic, mannan, curdlan, gum arabic, pullulan, chitin, guar gum, pectin, tara gum, locust bin gum, tamarind seed gum, collagen , At least one selected from the group consisting of gelatin,
These edible thickening substances have a further remarkable effect that they have a high thickening effect and are relatively inexpensive, easily available, and highly safe.

The novel composite sauce according to claim 6 of the present invention is the novel composite sauce according to any one of claims 1 to 5, wherein the novel composite sauce is subjected to retort sterilization and hermetically packaged. ,
In addition to being very safe, the original taste and texture of the contents are maintained without loss, and the shape of the assembly is also maintained substantially unchanged, so that the manufactured product can be brought to room temperature. And can be distributed and sold.

The novel composite source according to claim 7 of the present invention is the novel composite source according to any one of claims 1 to 5, wherein the novel composite source is manufactured under aseptic environment and sealed and packaged as necessary. It is characterized by being distributed and sold,
In addition to maintaining safety, the characteristics of the contents such as the original taste and texture are maintained without loss, and the shape of the aggregate is also maintained substantially without loss. .

  Invention of Claim 8 of this invention is a manufacturing method of the novel composite sauce characterized by manufacturing by the process containing said (1)-(5), and is heated for heat processing, such as a sterilization process. However, even if it is heated by a method such as microwave heating, microwave oven heating, or water bath heating to eat, the aggregate can maintain a substantially solid or semi-solid form, which is very safe. It has a remarkable effect that the novel composite sauce of the present invention which can be distributed and sold at normal temperature can be easily produced economically without being impaired in properties such as the original taste and texture of the contents.

  Invention of Claim 9 of this invention is a manufacturing method of the novel composite source | sauce characterized by manufacturing by the process containing said (1)-(5), and since the frozen aggregate was used, disinfection Whether it is heated for heat treatment such as processing, or heated by a method such as microwave oven heating, microwave oven heating or water bath heating to eat, the assembly is sure to be in a solid or semi-solid form Remarkable that the new composite sauce of the present invention can be easily and economically produced, which can be maintained, is very safe, does not impair the original taste and texture of the contents, and can be distributed and sold at room temperature Has an effect.

  Invention of Claim 10 of this invention is a manufacturing method of the novel composite sauce characterized by manufacturing by the process containing said (1)-(5), and is heated for heat processing, such as a sterilization process. However, even if the food is heated by a method such as microwave oven heating, microwave oven heating, or hot water bath heating, the aggregates are not dispersed and the aggregated state is substantially maintained, and the safety is high. There is a remarkable effect that the novel composite sauce of the present invention that can be distributed and sold in a chilled temperature range can be easily produced economically without losing the original taste and texture characteristics.

  Invention of Claim 11 of this invention is a manufacturing method of the novel composite source | sauce characterized by manufacturing by the process containing said (1)-(5), Since the frozen aggregate was used, disinfection Even if heated for heat treatment such as treatment, or heated by a method such as microwave oven heating, microwave oven heating, hot water bath heating to eat, the aggregate does not disperse and the aggregate state is reliably maintained, The remarkable effect that the novel composite sauce of the present invention that can be distributed and sold in the chilled temperature range can be easily and economically manufactured, which is safe and does not impair the original taste and texture of the contents. Play.

Next, the present invention will be described in detail based on embodiments with reference to the drawings.
FIG. 1 is an explanatory view for explaining a state in which a packaging bag containing a new composite sauce sealed and packaged and retort sterilized according to the present invention is opened and placed in a dish.
1 shown in FIG. 1 is a packaging bag, and the novel composite sauce of the present invention is retort sterilized and hermetically packaged in the packaging bag 1. The packaging bag 1 is opened, the contents are put in the dish 2, and heated by a method such as microwave oven heating or microwave oven heating (not shown). Reference numeral 3 denotes a source that exhibits a liquid state at room temperature, and reference numeral 4 denotes a solid or semi-solid aggregate that has the same composition as the source 3 or has a different composition.
In addition, the packaging bag 1 is not opened, and after heating with a hot water bath, the packaging bag 1 is opened, and the contents are put in the dish 2 and can be eaten as it is. The heating method is appropriately selected depending on the contents.

  The new composite sauce of the present invention sealed and packaged and retort sterilized is very safe, so the manufactured product can be distributed and sold at room temperature, and the original taste and texture of the contents etc. The characteristics are maintained without any loss, and the assembly 4 maintains a solid or semi-solid form, so that the appearance is beautiful, and when eaten, the delicious taste and texture of the sauces 3 and the delicious taste of the assembly 4 You can taste both textures.

FIG. 2 is an explanatory view for explaining a state in which a packaging bag containing a new composite sauce that has been sealed and retort-sterilized according to the present invention is opened and placed in a deep dish containing rice.
Reference numeral 1 shown in FIG. 2 is a packaging bag, and the novel composite sauce of the present invention is retort sterilized and hermetically packaged in the packaging bag 1. The packaging bag 1 is opened, and the contents are put on the rice 5 of the deeper dish 6 containing the rice 5 and heated by a method such as microwave heating or microwave oven heating (not shown). Reference numeral 3 denotes a source that exhibits a liquid state at room temperature, and reference numeral 4 denotes a plurality of solid or semisolid aggregates that have the same composition as the source 3 or have a different composition.
Alternatively, the packaging bag 1 is not opened, heated with a hot water bath, then opened, and the contents can be put on the rice 5 of the deep dish 6 containing the rice 5 and eaten as it is. The heating method is appropriately selected depending on the contents.

  The new composite sauce of the present invention sealed and packaged and retort sterilized is very safe, so the manufactured product can be distributed and sold at room temperature, and the original taste and texture of the contents etc. The characteristics are maintained intact, and the assembly 4 maintains a solid or semi-solid form, so that the appearance is beautiful and when eaten with the rice 5, the delicious taste and texture of the sauces 3 and the assembly 4 You can enjoy both delicious taste and texture.

FIG. 3 is an explanatory view for explaining a state in which a packaging bag containing another novel composite sauce that has been hermetically packaged and heat-treated according to the present invention is opened and placed in a dish.
3 shown in FIG. 3 is a packaging bag, and the novel composite sauce of the present invention is heat-processed and hermetically packaged in the packaging bag 1. The packaging bag 1 is opened, the contents are put in the dish 2, and heated by a method such as microwave oven heating or microwave oven heating (not shown). 3 indicates a source that exhibits a liquid state at room temperature, and 4A indicates a collection of sources having the same composition as the source 3 or a different composition and having a viscosity higher than that of the source 3 at room temperature and low flowability. Show.
In addition, the packaging bag 1 is not opened, and after heating with a hot water bath, the packaging bag 1 is opened and the contents are put in the dish 2 and can be eaten as it is. The heating method is appropriately selected depending on the contents.

  The new composite sauce of the present invention, which is manufactured in an aseptic environment, sealed and packaged and heat-treated if necessary, is highly safe, and the manufactured product is distributed and sold in a chilled temperature range (about 0-10 ° C). In addition, the original taste and texture characteristics of the contents are maintained without loss, and the aggregate 4A is not dispersed and substantially maintained in the aggregated state. You can enjoy both the delicious taste and texture of No. 4 and the delicious taste and texture of Aggregate 4A.

(Preparation example of semi-solid aggregate 4) (% by mass)
Onion 15
Wheat flour / starch 10
Vegetable oil 4
Milk powder 7
Salt 1
Seasoning 0.5
Spice 0.1
Water 62.39
Carrageenan 0.01

(Preparation Example of Aggregate 4 of High Viscosity and Low Fluidity Sauce) (mass%)
Onion 15
Wheat flour / starch 5
Vegetable oil 4
Milk powder 7.5
Salt 1
Seasoning 0.5
Spice 0.1
Water 66.9

  In the case of the semi-solid aggregate 4 or the highly viscous and low-fluid sauce aggregate 4, vegetable oil (salad oil) or the like is heated to about 90 ° C., and the onion and water are mixed. The mixture was further heated for 25 minutes and then cooled to about 65 ° C. The mold was washed and sterilized (elliptical shape: mold capable of collecting a large number of 50 g / 1 pieces), and cooled in a freezer at −40 ° C. or lower for about 60 minutes to freeze. The product was taken out from the mold, filled in a bag, and stored in a freezer at -18 ° C or lower.

(Preparation example of sauces 3 exhibiting liquid)
200 kg of meat is added to 120 kg of warm water (70 to 80 ° C.), stirred, and then heated to about 80 ° C.
Next, 100 kg of tomato paste, 150 kg of diced tomatoes, 30 kg of corn, and 13 kg of spices are sequentially added. Seasoning 10Kg, salt 8Kg, sugar 5Kg, starch 15Kg, water 20Kg are further added. And after heating and stirring, 2 kg of fragrance | flavor, 1 kg of paprika pigment | dye, and appropriate amount of warm water (70-80 degreeC) were thrown in, and the sauces 3 which exhibit a liquid state at about 850 kg of normal temperature in total were prepared.

(Example of manufacturing a retort sterilized product by filling each hermetic assembly 4 and sauces 3 in a retort packaging bag, sealing and packaging)
Each assembly 4 filled in a bag and stored in a freezer at −18 ° C. or lower is opened and taken out from the bag, and one (50 g) or more each is put into a packaging bag, and an appropriate amount (50 g) measured by a filling machine there. ), And after tapping and bleeding, the mouth of the packaging bag is heat sealed and hermetically packaged. A plurality of hermetically sealed packaging bags manufactured in this way are subjected to retort sterilization treatment (120 ° C., 30 minutes).

When each product thus manufactured is eaten, it is opened and the contents are placed in the dish 2 and heated by a method such as microwave heating or microwave oven heating. Further, after heating with a hot water bath without opening the bag, the bag is opened and the contents are put in the dish 2 and can be eaten as it is.
Even when heated, the semi-solid aggregate 4 maintains a semi-solid form, and even when heated, the aggregate 4 of highly viscous and low-flowing sauces does not disperse substantially. The aggregated state was maintained, and any of the aggregates 4 showed white, and the sauces 3 exhibiting a liquid state in the dish 2 showed red, showing an appetizing beautiful appearance. It was possible to taste both the taste and texture of the sauces 3 that are liquid when eaten, and the taste and texture of the assembly 4, both of which were delicious.

  The sauces referred to in the present invention are white sauces such as white sauce, bechamel sauce, cream sauce, and potage sauce, and various sauces such as pasta sauce, curry, hayashi, stew, and soup.

  The sauces exhibiting a liquid state at normal temperature as referred to in the present invention are those prepared in consideration of the composition so as to exhibit a liquid state at about 10 to 30 ° C., preferably about 15 to 25 ° C.

  The solid or semi-solid sauces referred to in the present invention are solids that can be eaten except for solids that are too hard to eat, and semi-solids that can be eaten slightly softly such as gels and jellies. It is.

  The aggregate referred to in the present invention refers to a form in which the raw materials of the sauces are blended, heated, mixed, cooled, frozen, etc., formed into a predetermined shape and assembled together, and the shape and size are particularly limited For example, the shape may be rounded, such as a round shape or an oval shape, or may be a polygon such as a square, a triangle, a trapezoid, or a star, and a combination of two or more of these. May be.

  In the present invention, the term “mixed in a visible state” means that the size, shape, and color are clearly visible to the naked eye, preferably visible to the naked eye, except in cases such as being too small and invisible. The state which is mixed in the state which has etc.

  The low-flowing sauces having a higher viscosity than the sauces that are liquid at normal temperature in the present invention are the sauces whose viscosity and fluidity fall within a predetermined range by adjusting the composition of the sauces. Preferably, edible thickeners are used, and a predetermined amount of the edible thickener is blended so that the viscosity and fluidity fall within a predetermined range.

  The edible thickener to be used is not particularly limited, but wheat flour, starch (at least one selected from corn starch, wheat starch, potato starch, tapioca starch, etc.), modified starch, alginic acid, sodium alginate, ammonium alginate, alginic acid Calcium, gum arabic, xanthan gum, carrageenan and their cationic derivatives, agar, plant gum, pectic, mannan, curdlan, gum arabic, pullulan, chitin, guar gum, pectin, tara gum, locust bin gum, tamarind seed gum, At least one edible thickening substance selected from the group consisting of collagen and gelatin has a high thickening effect, is relatively inexpensive, is easily available, and is highly safe, so that it can be preferably used in the present invention.

  The new composite sauce of the present invention has a beautiful appearance and appetite when the aggregate has a different color from sauces that are liquid at room temperature, such as a red aggregate in white sauce. It is effective and preferable. For that purpose, the colors of the raw materials of the sauces can be used, colored foods can be blended separately, and food colorants can be blended separately, either in combination of two or more of these Good.

  In the present invention, the apparatus and method used for microwave oven heating, microwave oven heating, hot water bath heating and the like are not particularly limited, and a commercially available heating device or a known heating method can be used.

  In the present invention, the production is performed in an aseptic environment as necessary.Specifically, the production conditions in the aseptic environment are appropriately selected in consideration of the shelf life of products distributed and sold in the chilled temperature range. The

  In such an aseptic environment, the sauces exhibiting the liquid state are prepared, a predetermined amount of an edible thickening substance is added to the sauces having the same composition as or different from the sauces, and heated and mixed. Prepare the aggregates with the desired shape by cooling them in the mold, or prepare the aggregates with the desired shape by cooling them in the mold and freeze them. High safety can be obtained by adding one or more and sealing and packaging a predetermined amount in a predetermined container, followed by heat treatment, and the manufactured product can be distributed and sold in a chilled temperature range. When manufacturing in an aseptic environment, use fully sterilized equipment, packaging materials, containers, clothes, and the like.

  The heat treatment referred to in the present invention means that the novel composite sauce of the present invention is filled in, stored in a predetermined container, hermetically sealed, and heat-treated at a predetermined temperature for a predetermined time for sterilization, sterilization, sterilization, etc. Say. Since the temperature and time for the heat treatment vary depending on the type of product, blending / filling amount, etc., it is preferable to select and use an optimum value. In addition, it is preferable to select appropriately considering the shelf life of products distributed and sold in the chilled temperature range. Known apparatuses and methods for the heat treatment can be used.

  In the present invention, the retort sterilization treatment means that the novel composite sauce of the present invention is filled in a predetermined airtight container such as a retort packaging bag, sealed and packaged, and for sterilization, for example, about 120 to 130 ° C., about 10 It means processing for ˜30 minutes. Since the temperature and time for the retort sterilization process vary depending on the type of product, the blending amount and the filling amount, etc., it is preferable to select and use an optimum value. Known devices and methods for retort sterilization can be used.

  The container used in the present invention may be any container as long as it contains the novel composite sauce of the present invention and can be hermetically packaged and heat-treated for sterilization or retort sterilization, and the material is also particularly limited. For example, any of metal, glass, ceramic, plastic, a combination of two or more thereof can be used. The form and size of the container are not particularly limited, and containers in the form of bags, bottles, trays and the like can be used.

  Among them, a packaging bag can be preferably used, and a gas barrier heat-resistant container package such as a plastic bag made of a laminate material of a heat-resistant synthetic resin film and / or a metal foil can be more preferably used.

  A preferable gas barrier heat-resistant container package is a plastic bag made of a heat-resistant synthetic resin film and / or a metal foil laminate. For example, a plastic bag in which a vinylidene chloride film is an intermediate layer and polypropylene is laminated on the upper and lower layers, a laminated plastic bag made of (PET / nylon / polyethylene sealant), and the like can be exemplified.

  The description of the above embodiment is for explaining the present invention, and does not limit the invention described in the claims or reduce the scope thereof. Moreover, each part structure of this invention is not restricted to the said embodiment, A various deformation | transformation is possible within the technical scope as described in a claim.

  The novel composite source of the present invention includes, for example, a white sauce solid or semi-solid aggregate having the same composition or a different composition in a white sauce which is liquid at room temperature, or is liquid at room temperature. Contains a collection of sauces with the same composition or different compositions in white sauce that have a higher viscosity than the white sauce at room temperature and low fluidity, and are heated for heat treatment such as sterilization However, even if it is heated by a method such as microwave heating, microwave oven heating, or water bath heating to eat, the shape of this aggregate is maintained, so it looks beautiful, appetizing, and white when eaten There is a remarkable effect that both the taste and texture of the sauce and the taste and texture of the aggregate can be tasted, and the production method of the present invention More, since a marked effect of the new composite source of the present invention can be economically manufactured easily, is high industrial value.

It is explanatory drawing explaining the state which unsealed the novel composite sauce which carried out hermetic packaging of this invention, and was retort-sterilized, and has put into the dish. It is explanatory drawing explaining the state which opened the novel composite sauce which carried out hermetic packaging of this invention, and was retort-sterilized, and has put into the deep dish containing rice. It is explanatory drawing explaining the state which unseal | opened the novel composite sauce heat-processed by sealing packaging of this invention, and putting it in the plate.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Packing bag 2 Dish 3 Liquid sauces 4 Solid or semi-solid aggregate 4A Aggregate of highly viscous and low flowable sauces 5 Rice 6 Deep dish

Claims (11)

One or more aggregates of solid or semi-solid sources having the same composition as or different from the above-mentioned sauces in a liquid state at room temperature are mixed in a visible state. A complex source
A novel composite sauce characterized in that the aggregate can maintain a substantially solid or semi-solid form among the sauces exhibiting a liquid state even when the entire composite sauce is heated for heat treatment or eating. Among the sauces that are liquid at room temperature, one or more aggregates of low-fluidity sources that have the same composition as the sauces or have different compositions and have a higher viscosity than the sauces at room temperature. A composite source that is visible and mixed,
A novel composite sauce characterized in that, even when the entire composite sauce is heated for heat treatment or eating, the aggregate is not dispersed in the sauces exhibiting a liquid state and can be maintained in a substantially assembled state.   3. The novel composite source according to claim 1 or 2, wherein the sauces exhibiting a liquid state at normal temperature and the aggregate have different colors.   The novel composite sauce according to any one of claims 1 to 3, wherein the aggregate contains a predetermined amount of an edible thickening substance.   The edible thickener is wheat flour, starch, processed starch, alginic acid, sodium alginate, ammonium alginate, calcium alginate, gum arabic, xanthan gum, carrageenan, and their cationic derivatives, agar, plant gum, pectic substance, 5. The novel according to claim 4, which is at least one selected from the group consisting of mannan, curdlan, gum arabic, pullulan, chitin, guar gum, pectin, tara gum, locust bin gum, tamarind seed gum, collagen and gelatin. Composite source.   6. The novel composite sauce according to any one of claims 1 to 5, which is sealed and packaged after being retort-sterilized.   The new composite sauce according to any one of claims 1 to 5, which is manufactured in an aseptic environment, sealed and packaged as needed, and distributed and sold in a chilled temperature range. The manufacturing method of the novel composite source | sauce characterized by manufacturing by the process containing following (1)-(5).
(1) Prepare sauces that are liquid at room temperature.
(2) It is an aggregate having a desired shape that has the same composition as the sauces described above or a predetermined amount of an edible thickening substance added to a sauce having a different composition, heated and mixed, and then cooled in a mold. Then, an aggregate that can maintain a substantially solid or semi-solid form even when heated is prepared.
(3) One or more aggregates prepared in step (2) are added to the sauces prepared in step (1).
(4) After a predetermined amount of the sauce added with one or more aggregates in step (3) is sealed and packaged in a predetermined container, a retort sterilization treatment is performed.
(5) Distribute and sell manufactured products at room temperature. The manufacturing method of the novel composite source | sauce characterized by manufacturing by the process containing following (1)-(5).
(1) Prepare sauces that are liquid at room temperature.
(2) Aggregates having a desired shape obtained by adding a predetermined amount of an edible thickening substance to the sauces having the same composition as or different from the sauces, heating and mixing them, cooling them in a mold, and freezing. Thus, an assembly is prepared that can maintain a substantially solid or semi-solid form even when heated.
(3) Add one or more frozen aggregates prepared in step (2) to the sauces prepared in step (1).
(4) After a predetermined amount of the sauce added with one or more aggregates frozen in step (3) is sealed and packaged in a predetermined container, a retort sterilization treatment is performed.
(5) Distribute and sell manufactured products at room temperature. The manufacturing method of the novel composite source | sauce characterized by manufacturing by the process containing following (1)-(5).
(1) Prepare sauces that are liquid at room temperature.
(2) A predetermined amount of an edible thickening substance is added to a sauce having the same composition as or different from that of the sauces and heated and mixed, and the sauce has a higher viscosity than the sauces at room temperature and has a low fluidity. Then, an aggregate having a desired shape, which is cooled in a mold in an aseptic environment if necessary, and which can maintain a substantially aggregated state without being dispersed even when heated is prepared.
(3) One or more aggregates prepared in step (2) are added to the sauces prepared in step (1) in a sterile environment as necessary.
(4) The sauce to which one or more aggregates have been added in step (3) is sealed and packaged in a predetermined container in a sterile environment as necessary, and then heat-treated.
(5) Distribute and sell manufactured products in the chilled temperature range. The manufacturing method of the novel composite source | sauce characterized by manufacturing by the process containing following (1)-(5).
(1) Prepare sauces that are liquid at room temperature.
(2) A predetermined amount of an edible thickening substance is added to a sauce having the same composition as or different from that of the sauces and heated and mixed, and the sauce has a higher viscosity than the sauces at room temperature and has a low fluidity. An assembly having a desired shape that is frozen in a mold after being placed in a mold in an aseptic environment if necessary, and that can maintain a substantially aggregated state without being dispersed even when heated. Prepare.
(3) One or more aggregates prepared in step (2) are added to the sauces prepared in step (1) in a sterile environment as necessary.
(4) The sauce to which one or more aggregates have been added in step (3) is sealed and packaged in a predetermined container in a sterile environment as necessary, and then heat-treated.
(5) Distribute and sell manufactured products in the chilled temperature range.

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